|The roasted peppers|
|Compress the pork between two platers with a joiners clamp (or heavy tins)|
|The nicely compressed belly pork|
|The roasted red peppers|
|Skin and deseed|
|Deseed the chillies|
|Chop the chillies|
|Dice the onions|
|Squeezing the roasted garlic to add to the salsa|
|Finely chop the chillies and onion in a blender|
The pork was sliced and then cut into squares about 3cm x 3cm, Gordon recommends using a serrated knife so having just bought a new one this is what I used. This was placed into a clean roasting dish ready for the final roasting at the venue.
Unfortunately, because we were chatting in the kitchen and i didn't keep an eye on the pork, it got a bit browner than it should have.
|Our little band of "Brothers and Sisters" The KIKOKLU|
|Carolyn's walnut pesto with mozzarella and anchovies|
|Carolyn's chicken liver paté|
Next came my pressed pork belly, with a sweet pepper and chilli salsa and patatas bravas
Then came Linda's fish pâté.
|Linda doing a bit of decorating|
This was followed by the main course :
Marianne's and Martin's Tafelspitz, with Pellkartoffeln and Frankfurter Grünsoße.
Best end of rump with potatoes boiled in their skins and Frankfurt Green Sauce
It was a quite wonderful main course, it is many years since I have had it and the beef was wonderfully cooked and the sauce just the pièce de résistance.
The beef had been placed in unsalted water brought to the boil, skimmed, and then the heat reduced to a slow boil (the surface of the liquid barely moving) with addition of root vegetables (leek, onion, celery, carrots) over several hours. near the end of the cooking period, the root vegetables had done their job and were removed and replaced with fresh vegetables the would be served with the tafelspitz.
A creamed horseradish sauce was also there for those that liked it (I do), it also goes very well with beef.
The Frankfurt green sauce. (Goethe's favourite dish)
I was lucky as Marianne had kept the packing that the herbs that make up the base of the sauce came in and it gave precise instructions as to the contents and the process to make the sauce.
Pimpernelle (sometimes called salad Burnett)
2 hard boiled eggs
1 pickled Gherkin
Dice the above and then chop the herbs mix together with:
1 grated clove of garlic
2 dsp. mustard
Zest of 1/2 a lemon
and enough mayonnaise to make a thick sauce
Salt and Pepper to taste.
We drank a wonderful Baden white wine with the meal.
|The Frankfurt Green Sauce|
|The potatoes boiled in their skins|
|The Tafelspitz (Rump) and the vegetables|
|My Main Course|
|Linda admiring and Kalle about to enjoy it|
|Alas Linda was driving|